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ISSN: 2590-2598
CN: 41-1447/TS
p-ISSN: 2096-4501

Status and distribution of selenium in selenium-enriched peanut sprouts

Selenium is one of the essential trace elements in human body, however, due to the limitation of geographic factors, the intake of selenium is seriously insufficient in most regions. In this study,...

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Effects of galactooligosaccharide glycation on the functional properties of soy protein isolate and its application in noodles

Soybean protein has high nutritional value, but its functional properties are easily affected by external factors, which limits its application in food industry. In the study, soybean protein isolate...

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Saffron (Crocus sativus L.) stigmas as a potential natural additive to improve oxidative stability attributes of sunflower (Helianthus annuus L.) oil stored under different conditions

The aim of our study was to explore the antioxidant potential of Moroccan saffron stigmas (SS) and examine their performance as a natural antioxidant in enhancing the stability and quality properties...

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Valorization of wheat bran arabinoxylan: A review on nutritional and materials perspectives

Wheat bran, a principal byproduct of flour milling, stands as an abundant source of dietary fiber, yet its economic potential remains under-exploited in current forage applications. Arabinoxylan (AX),...

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Screening of glucosinolates degrading lactic acid bacteria and their utilization in rapeseed meal fermentation

Rapeseed meal is a promising food ingredient, but its utilization is limited by the presence of some potentially harmful ingredients, such as glucosinolates. Fermentation is a cost-effective method...

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Technological advancements in millet dehusking and polishing process; an insight into pretreatment methods, machineries and impact on nutritional quality

Millets are widely recognized for their nutritional significance; however, the methods employed for their processing are currently lacking. This article primarily focuses on the advanced technologies...

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Physical property improvement of fluid shortening using peanut oil-based diacylglycerols and their applications in sponge cake

Fluid shortening is an important ingredient in the production of sponge cake. Peanut oil with 0, 43% and 85% of diacylglycerol content was used as the base oil. Different emulsifiers, such as glycerol...

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Changes in physicochemical characteristics of wheat flour and quality of fresh wet noodles induced by microwave treatment

Fresh wet noodles (FWN) are popular staple foods due to its unique chewy texture and favorable taste. However, the development of FWN is limited by its short shelf life and high browning rate. It has...

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Modulation of starch digestibility using non-thermal processing techniques: A review

Obesity and type 2 diabetes are widespread throughout the world, especially in developed countries. Starch is an important part of human staple food, the modulating of starch digestibility is conducive...

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A review: Health benefits and physicochemical characteristics of blended vegetable oils

Oil blending is the method of choice used worldwide to improve oxidative stability and nutritional value. There is no such edible oil/fat that meets all the recommendations from the health point of...

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Hydrothermal treatment of pearl millet grains: Effects on nutritional composition, antinutrients and flour properties

Pearl millet (Pennisetum glaucum) is one of the major millets with high nutritional properties. This crop exhibits exceptional resilience to drought and high temperatures. However, the processing of...

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Distribution of antioxidants and phenolic compounds in flour milling fractions from hard red winter wheat

Mature wheat kernels contain three main parts: endosperm, bran, and germ. Flour milling results in multiple streams that are chemically different; however, the distribution of antioxidants and phenolic...

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Simultaneous determination of typical toxic aldehydes formed during food frying and digestion using isotope dilution UHPLC-QqQ-MS/MS

An isotope dilution ultra-performance liquid chromatography–triple quadrupole mass spectrometry method was developed to simultaneously detect two typical kinds of α,β-unsaturated aldehydes, namely 4-hydroxy-2-hexenal...

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Pumpkin seeds as nutraceutical and functional food ingredient for future: A review

Pumpkin belongs to the family of Cucurbitaceae, which comprises several species that has economical as well as agronomical importance. All parts of pumpkin are edible and laden with beneficial neutraceutical...

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Research progress on classification, source, application of phytosterol esters, and their thermal oxidation stability

Phytosterol esters can effectively decrease serum cholesterol concentration in the human body and prevent cardio-cerebrovascular diseases. It was found that phytosterol esters exhibited better solubility...

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Study on the green extraction of corncob xylan by deep eutectic solvent

Corn as one of the world's major food crops, its by-product corn cob is also rich in resources. However, the unreasonable utilization of corn cob often causes the environmental pollution, waste of resources...

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Extraction, chemical components, bioactive functions and adulteration identification of walnut oils: A review

Walnut oil is a functional wood oil known to researchers that may potentially be a large source of Chinese edible oils. There are various extraction methods for walnut oil, including traditional (pressing,...

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Mass transfer process of peanut protein extracted by bis(2-ethylhexyl) sodium sulfosuccinate reverse micelles

The liquid-liquid extraction method using reverse micelles can simultaneously extract lipid and protein of oilseeds, which have become increasingly popular in recent years. However, there are few studies...

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Impact of sourdough fermentation on nutrient transformations in cereal-based foods: Mechanisms, practical applications, and health implications

Sourdough is often considered a healthy choice and quality improver for use in cereal production due to its unique microbial composition and fermentation properties. During sourdough fermentation of...

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Influence of broken kernels content on soybean quality during storage

Although it is recognized that the post-harvest system is most responsible for the loss of soybean quality, the real impact of this loss is still unknown. Brazilian regulation allows 15% and 30% of...

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Differential roles of C-3 and C-6 phosphate monoesters in affecting potato starch properties

The effects of starch phosphate monoester content (SPC), namely C-3 (C3P) and C-6 phosphate monoesters (C6P), on the starch properties were investigated using four potato starches with varied SPC/C3P/C6P...

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Investigation of the effect of hydrocarbons and monoesters in the gelators' composition on the properties of edible oleogel

Natural wax gelators have different compositions of compounds (hydrocarbons, wax esters, free fatty alcohols, and free fatty acids), which results in oleogels with varying properties. To maintain a...

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Functional butter for reduction of consumption risk and improvement of nutrition

Butter has become renowned among consumers because of its exceptional flavor and taste. Nevertheless, conventional butter is deemed “unhealthy” due to its high concentration of saturated fats and cholesterol,...

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Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits

Gluten, the protein responsible for the superior viscoelastic properties of refined wheat flour dough over gluten-free cereals, causes celiac disease in people susceptible to gluten-allergy. Moreover,...

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Enzymatic preparation of mono- and diacylglycerols: A review

Monoacylglycerols (MAGs) and diacylglycerols (DAGs) are partial glycerides widely used in food industry. They are safe and non-toxic food emulsifiers, especially for MAGs. MAGs account for approximately...

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